Effects of blanching on firmness of sliced potatoes

Italian Journal of Food Science

Volumn 16, Issue 1, 2004, Pages 31-44

  Severini, C ^a   Baiano, A ^a   Del Nobile, M A ^a   Mocci, G ^b   De Pilli, T ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Calcium chloride; Microwave; Pre heating; Rheological property; RSM; Starch gelatinization

Indexed keywords

SOLANUM TUBEROSUM;

EID: 2442481762     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (27)

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